Kancheepuram Idli/ कांचीपुरम इडली
Kancheepuram Idli is Also Known as Steamed South Indian Savory Cake
Kancheepuram Idli - fromKancheepuram Idli is a traditional South Indian delicacy, known for its fragrant, savory flavor. Steamed to perfection, this spongy, soft idli is infused with aromatic spices like black pepper, cumin, and curry leaves. Ideal for breakfast or a snack, it offers a wholesome, nutritious boost with each bite. Served with tangy sambar or coconut chutney, it’s a delightful addition to your meal plan.
- Cook Time: 30.00 min
- Serving size: # 4
- Serve: Hot
- Per Serving Calore: 441.115 Kcal

Kancheepuram Idli is a nutritious, flavorful dish that easily fits into a balanced diet. Packed with protein and fiber, it’s perfect for boosting energy throughout the day. Made with fermented rice and lentils, it’s rich in probiotics that support gut health. The addition of spices like cumin and mustard seeds adds a savory punch while keeping it light on the stomach. Great for any time of the day, this idli makes a delicious and healthy choice for your weekly meal plan.
Nutrition Facts of Kancheepuram Idli
Amount per Serving of Kancheepuram Idli
Vitamins & Minerals present in
Kancheepuram Idli
Kancheepuram Idli is a traditional South Indian delicacy, known for its rich flavor and satisfying texture. This steamed rice and lentil cake comes with a unique twist, blending the usual idli ingredients with the aromatic spices of cumin, black pepper, mustard seeds, and curry leaves. Hailing from the temple town of Kancheepuram, this dish is more than just a meal—it’s an experience that transports you to the heart of Southern India. Whether you're enjoying it as a breakfast staple or a healthy snack, Kancheepuram Idli is sure to impress with its deliciously spiced profile and light, fluffy texture.
What sets Kancheepuram Idli apart from the usual idli is its infusion of spices directly into the batter. Unlike the plain idli, this version is made by mixing ground rice and urad dal with a combination of crushed black pepper, cumin seeds, mustard seeds, and chopped curry leaves, which not only adds flavor but also brings a lovely fragrance to the dish as it steams. These ingredients are traditionally tempered with ghee, creating a rich taste that complements the soft, pillowy texture of the idli.
For those who enjoy customizing their food, Kancheepuram Idli offers plenty of room for creativity. You can add a variety of fillings to the batter, such as finely chopped vegetables, grated coconut, or even cashews for an added crunch. Additionally, the level of spiciness can be adjusted by modifying the quantity of black pepper or red chilies. For a more indulgent version, serve the idli with a dollop of ghee or your favorite chutneys like coconut chutney, tomato chutney, or tamarind chutney. The choices are endless, making it a versatile dish that can be personalized to suit different tastes and dietary needs.
One of the great advantages of adding Kancheepuram Idli to your weekly meal plan is its health benefits. The dish is a rich source of protein, thanks to the combination of rice and urad dal, making it an excellent choice for vegetarians. The fermentation process enhances its nutritional value by making it easier to digest while also introducing healthy probiotics that improve gut health. The spices used in this idli, such as cumin and black pepper, also aid in digestion and help to boost metabolism. The low-calorie nature of the dish makes it a perfect choice for those looking to manage their weight without compromising on taste.
The ideal time to enjoy Kancheepuram Idli is during the cooler months, especially during the monsoon and winter seasons, when the warmth and spices of this dish are especially comforting. It’s perfect for a hearty breakfast, paired with a hot cup of filter coffee or buttermilk, or as a light yet filling dinner. Whether you’re hosting a family gathering or simply preparing a nourishing meal for yourself, this dish is sure to be a crowd-pleaser.
In addition to being nutritious, Kancheepuram Idli is also incredibly easy to make. The ingredients are simple, and with a little patience during the fermentation process, you can create a dish that rivals those served at South Indian restaurants. The steaming process ensures that each idli remains soft and fluffy, while the spices create a burst of flavor with every bite. With just a few ingredients and minimal preparation time, you can easily make this dish at home and impress your guests or loved ones.
In conclusion, Kancheepuram Idli is not just a meal—it’s a celebration of South Indian flavors and culinary traditions. Its aromatic spices, soft texture, and nutritional benefits make it a perfect addition to any balanced diet. By incorporating this delicious idli into your weekly meal plan, you’ll not only enjoy a flavorful dish but also reap the health benefits it has to offer. So, why wait? Bring a piece of Kancheepuram into your kitchen and experience the magic of this delightful dish!
Best to eat with
Percent CaloriesIngredients Required for Kancheepuram Idli
Total Ingredients in Kancheepuram Idli are # 11
Recipe of Home Cooked Kancheepuram Idli/ कांचीपुरम इडली
Easy Step-by-Step Instructions for making Kancheepuram Idli at Home.
Preparation: Soak the rice and lentils: Begin by soaking the rice and urad dal in separate bowls for about 4 to 6 hours. Make sure both are fully submerged in water to soften them, allowing for smooth grinding later. You can also soak the rice and dal overnight to save time. This process is crucial as it helps in achieving the perfect batter consistency for the idli. (Time taken: 4-6 hours)
Grinding the batter: Once the rice and dal are soaked, drain the water and grind them separately into a smooth batter. Add a little water to help with the grinding process, ensuring the batter is neither too runny nor too thick. The rice should be ground coarsely, while the dal should be ground finely to achieve the desired texture for Kancheepuram Idli. Mix the two batters together and add a pinch of salt. (Time taken: 20-30 minutes)
Fermenting the batter: Transfer the batter into a large, clean container, ensuring that there is enough space for the batter to rise. Cover the container with a lid or cloth and let the batter ferment in a warm place for 8 to 12 hours. The fermentation process is vital, as it enhances the batter's flavor and texture. The batter should become slightly bubbly and rise, indicating it has fermented properly. (Time taken: 8-12 hours)
Tempering the spices: In a pan, heat some oil or ghee over medium heat and add mustard seeds, cumin seeds, black pepper, and curry leaves. Allow the mustard seeds to crackle, and the curry leaves to release their aroma. Once the tempering is done, allow it to cool for a few minutes before adding it to the fermented batter. This step is essential as the tempering imparts a rich, aromatic flavor to the idli. (Time taken: 5-7 minutes)
Mixing the tempering with the batter: Gently fold the tempered spices into the fermented batter. Be careful not to overmix, as this could affect the fluffiness of the idlis. Stir until everything is evenly incorporated, and the batter should now be ready for steaming. (Time taken: 3-5 minutes)
Preparing the steaming setup: Grease the idli molds with a little oil or ghee to prevent the idlis from sticking. Bring a pot or idli steamer to a boil with water at the bottom, making sure that the water level does not touch the molds. Once the steamer is hot, pour the batter into the molds, filling each one about three-quarters full. Place the molds in the steamer, and cover with a lid. (Time taken: 5 minutes)
Steaming the idlis: Steam the idlis for about 12 to 15 minutes. You’ll know they are ready when a toothpick or fork inserted into the idlis comes out clean. Be careful not to oversteam, as it could cause the idlis to become dense. While steaming, the aroma of the spices will start to fill the air, signaling that your Kancheepuram Idli is nearly ready to be served. (Time taken: 12-15 minutes)
Serving the idlis: Once steamed, remove the idlis from the steamer and allow them to cool for a couple of minutes. Use a spoon or knife to gently lift the idlis from the molds. Serve them hot with coconut chutney, sambar, or your favorite side dishes. The combination of soft, fluffy idlis with the aromatic spices makes this dish a truly delicious experience. (Time taken: 2-3 minutes)
Total Time: Including all the preparation, fermentation, and steaming steps, the total time for making Kancheepuram Idli is approximately 12 to 14 hours. However, the active cooking time is around 30-45 minutes.